Serves 4


Ingredients:

150g cellophane noodles or rice vermicelli
2 tbsp fish sauce
1 tbsp rice wine
5 cloves garlic, crushed
2 tbsp scallions, finely chopped
500g skinless chicken breast fillets, sliced
2 tbsp vegetable oil
1 small red chilli pepper, seeded and chopped
1 red capsicum, seeded and sliced
1 red onion, sliced
2 tbsp soy sauce
1 tbsp water
2 tsp palm sugar or brown sugar
½ cup (15g) freah basil leaves


Method:

• Soak noodles in boiling water for 10 minutes; drain. In bowl, combine fish sauce, rice wine, 2 cloves garlic and scallions. Add chicken and stir to coat with marinade. Cover and allow to marinate in refrigerator for 1 hour. Drain.
• In wok or frying pan over medium-high heat, warm oil. Add remaining 3 cloves garlic and chilli pepper. Cook until aromatic, about 1 minute. Add chicken and cook until tender, 4-5 minutes. Reduce heat to medium and stir in capsicum, onion, noodles, soy sauce, water and sugar. Cook, stirring occasionally, until noodles are heated through, about 2 minutes. Remove from heat and stir in basil.
• Spoon into individual bowls and serve immediately.

Serves 4


Ingredients:

500g sirloin steak
2 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp rice wine
2 tbsp olive oil
125g thin egg noodles
125g green beans, trimmed and blanched
½ English cucumber, seeded and thinly sliced
3 small red chilli peppers, seeded and sliced
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint leaves
1 cup (125g) fresh bean sprouts or mung beans, rinsed
1 cup (125g) unsalted roasted peanuts

Dressing:
2 tbsp lime juice
2 tbsp fish sauce
1 clove garlic, crushed
1 tbsp palm sugar or brown sugar


Method:

• Place steak in glass or ceramic bowl. Combine soy sauce, garlic and rice wine, pour over steak and turn to coat with marinade. Cover and marinate for 30 minutes. Drain steak and pat dry with paper towels.
• In a frying pan over high heat, warm oil. When hot, add steak and cook until light brown on outside and rare on inside, about 2 minutes on each side. Allow steak to cool, then thinly slice across grain and set aside.
• Cook noodles as directed on package. Drain and allow to cool.
• In bowl, combine steak, noodles, green beans, cucumber, chilli peppers, cilantro, mint, bean sprouts ot mung beans and peanuts.
• To make dressing, place lime juice, fish sauce, garlic and palm or brown sugar into jar with screw top. Shake well and set aside.
• Add dressing to salad, toss gently and serve.

Serves 4-6


Ingredients:

2 whole snapper (about 1kg each)
1 stalk lemon grass, bruised with the side of a knife
6 kaffir lime leaves, torn roughly in half
¼ bunch (25g) fresh coriander, roots removed
peanut oil, for deep-frying

Marinade:
½ cup (125ml) fish sauce
juice of 2 limes

Sweet Chilli Glaze:
1 tsp shrimp paste
1 cup (180g) grated palm sugar
1 stalk lemon grass, bruised with the side of a knife
5cm piece galangal, cut in half
4 small red chillies, finely sliced
finely grated rind and juice of 2 limes


Method:

1. Wash the fish and pat dry with paper towels, including inside the cavities. Fill the cavity of the first fish with half the lemon grass, lime leaves and coriander. Repeat with the second fish and secure both cavities with a skewer.
2. To make the marinade, combine the fish sauce and lime juice, pour over the fish and marinate for about 2 hours, turning the fish after an hour. Drain and pat dry.
3. To make the sweet chilli glaze, roast the shrimp paste by frying in a little oil or wrapping in aluminium foil and grilling for 2 minutes each side. Place in a pan and add the sugar, lemon grass, galangal, red chilli, lime rind and juice and ¾ cup (185ml) water. Heat until the sugar has dissolved, then bring to the boil and simmer for about 10 minutes, or until slightly thickened. Remove the galangal and lemon grass and keep the syrup warm.
4. Heat the oil in a wok or deep-fryer. Fry each fish for 10 minutes, or until crisp and golden.
5. Drizzle the fish with the glaze and serve.

Nutrition per serve:
Protein 70g;
Fat 25g;
Carbohydrate 30g;
Dietary Fibre 1g;
Cholesterol 235mg;
2715 kj (645 cal)

Serves 2-4


Ingredients:

4 baby bok choy
½ bitter gourd (bitter melon)
1 tbsp peanut oil
2 small leeks, cut into julienne strips
1 cucumber, cut into julienne strips
1 green mango, flesh finely sliced
¼ cup (7g) fresh coriander leaves
fried onions, to garnish

Dressing:
3 tbsp peanut oil
2 tbsp fish sauce
1 tbsp lime juice
½ cup (125g) sweet chilli sauce


Method:

1. Steam or microwave the bok choy until just wilted. Drain and finely shred. Peel and deseed the bitter gourd and cut into thin strips.
2. Heat the oil in a wok and stir-fry the bitter gourd and leek for 3 minutes. Add the cucumber and mango and stir-fry for another 2 minutes, or until the vegetables are tender. Set aside.
3. To make the dressing, combine the peanut oil, fish sauce, lime juice and the sweet chilli sauce.
4. Mix together the vegetables and bok choy and pour over the dressing. Allow to cool.
5. To serve, toss the coriander through the vegetables and sprinkle with fried onions.

Nutrition per serve:
Protein 3g;
Fat 20g;
Carbohydrate 20g;
Dietary Fibre 5g;
Cholesterol 0mg;
1010 kj (240 cal)

Note: Fried onions are available from Asian food stores.

(Thai Fish Cakes)

Serves 4-6


Ingredients:

500g firm white fish fillets
4 kaffir lime leaves, finely shredded
1 tbsp chopped fresh Asian basil
2 tbsp red curry paste
100g green beans, very finely sliced
2 sprong onions, finely chopped
oil, for shallow-frying

Cucumber Dipping Sauce:
1 Lebanese cucumber, finely chopped
3 tbsp sweet chilli sauce
2 tbsp rice vinegar
1 tbsp chopped unsalted roasted peanuts
1 tbsp chopped fresh coriander


Method:

1. Place the fish in a food processor and process for 20 seconds, or until smooth. Add the lime leaves, basil and curry paste and process for 10 seconds.
2. Transfer the fish mixture to a large bowl, add the green beans and spring onion and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
3. To make the cucumber dipping sauce, combine all the ingredients in a bowl.
4. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are golden brown on both sides. Drain on paper towels and serve immediately with the dipping sauce.

Nutrition per serve:
Protein 20g;
Fat 20g;
Carbohydrate 3g;
Dietary Fibre 2g;
Cholesterol 60mg;
1150 kj (275 cal)

Serves 4


Ingredients:

500g rump or sirloin steak
2 tbsp oil
1 small soft-leaved lettuce
200g cherry tomatoes, halved
1 Lebanese cucumber, cut into cubes
4 spring onions, chopped
½ cup fresh coriander leaves

Dressing:
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soy sauce
1 tbsp sweet chilli sauce
2 cloves garlic, crushed
1 tbsp chopped fresh coriander

Method:

1. Brush the steak with the oil and heat a heavy-based frying pan or wok over high heat. Add the steak to the pan and cook for about four minutes each side, turning the steak once only. Remove from the pan and set aside for 5 minutes.
2. To make the dressing, combine the fish sauce, lime juice, soy sauce, sweet chilli sauce, garlic and coriander in a bowl.
3. Cut the cooled steak into thin strips. Place the lettuce leaves on a serving plate and arrange the cherry tomatoes, cucumber, spring onion and strips of steak on top. Drizzle with the dressing and scatter over the coriander leaves. Serve immediately.

Nutrition per serve:
Protein 30g;
Fat 15g;
Carbohydrate 5g;
Dietary Fibre 4g;
Cholesterol 85mg;
1120 kj (265 cal)

(Chicken and Coconut Soup)

Serves 4


Ingredients:

2 cups (500ml) coconut milk
1 cup (250ml) chicken stock
5cm piece of fresh galangal, peeled and sliced
3 chicken breast fillets, cut into bite-size pieces
1-2 tsp finely chopped red chillies
1 tbsp fish sauce
1 tsp soft brown sugar
½ cup (15g) fresh coriander leaves
fresh coriander leaves, to garnish


Method:

1. Combine the coconut milk, stock and galangal in a pan, bring to the boil and simmer over low heat for 10 minutes, stirring occasionally.
2. Add the chicken pieces and chilli to the pan and simmer for 8 minutes.
3. Stir in the fish sauce and brown sugar. Add the coriander leaves and serve the soup immediately, garnished with the remaining coriander leaves.

Nutrition per serve:
Protein 20g;
Fat 25g;
Carbohydrate 5g;
Dietary Fibre 0g;
Cholesterol 40mg;
1445 kj (345 cal)

Note: You can use dried galangal instead of fresh. Soak it first in boiling water.

(Stir-fried Rice Noodles)

Serves 4


Ingredients:

250g dried thick rice stick noodles
2 tbsp oil
3 cloves garlic, crushed
1 tsp chopped red chilli
200g chicken thigh fillets, thinly sliced
100g raw prawn meat, roughly chopped
100g fried tofu, cut into thin strips
75g garlic chives, chopped
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
2 eggs, beaten
1 cup (90g) bean sprouts
¼ cup (40g) roasted unsalted peanuts, chopped

Method:

1. Soak the rice stick noodles in boiling water for 10 minutes, or until they are soft. Drain and set aside.Heat the oil in a wok or large frying pan. When the oil is hot, add the garlic, red chilli and chicken and stir-fry for 2 minutes.
2. Add the prawn meat and stir-fry for another 3 minutes. Toss the tofu, garlic chives and rice sticks into the wok, cover and cook for another minute.
3. Add the fish sauce, lime juice, brown sugar and eggs to the wok and toss well with tongs or 2 wooden spoons until the egg is set. Divide the noodles among 4 serving bowls, sprinkle with the bean sprouts and peanuts and serve immediately.

Nutrition per serve:
Protein 30g;
Fat 25;
Carbohydrate 60g;
Dietary Fibre 4g;
Cholesterol 160mg;
2345 kj (560 cal)

(Hot and Sour Prawn Soup)

Serves 4-6


Ingredients:

500g medium-sized raw prawns
1 tbsp oil
2 tbsp red curry paste
2 tbsp tamarind concentrate
2 tsp ground turmeric
1 tsp chopped red chillies, optional
4 kaffir lime leaves, shredded
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
¼ cup (7g) fresh coriander leaves


Method:

1. Remove the prawn heads and set aside. Peel and devein the prawns, keeping the tails intact and reserving the shells.
2. Heat the oil in a large wok or pan. Add the prawn shells and heads and cook for 10 minutes over medium heat, tossing frequently, until the shells and heads are deep orange.
3. Increase the heat and gradually add 1 cup (250ml) of water and the curry paste to the wok. Boil for 5 minutes, or until reduced slightly. Add 1.75 litres of water, simmer for 20 minutes, then strain, reserving the stock. Discard the heads and shells and return the stock to the wok.
4. Add the tamarind concentrate, turmeric, red chilli and lime leaves to the wok. Bring the mixture to the boil and cook for 2 minutes. Add the prawns and cook for 5 minutes, or until the prawns turn pink. Stir in the fish sauce, lime juice and sugar. Pour into bowls and sprinkle with the coriander just before serving.

Nutrition per serve:
Protein 20g;
Fat 4;
Carbohydrate 2g;
Dietary Fibre 0g;
Cholesterol 125mg;
505 kj (120 cal)